Gazpacho, a soup designed to be served cold, originated in the Andalusian region of southern Spain, where it helped mitigate the scorching climate. The basic recipe combines tomatoes, bell peppers, and cucumbers with bread crumbs and seasonings. In this variation, I add clam juice and fresh seafood to take advantage of the summer catch.

Ingredients:

3 cups bottled clam juice, divided
1/2 pound scallops
1/4 pound shrimp
1 English cucumber, peeled and diced
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 cup diced ripe tomatoes
1/2 cup diced Vidalia onion
2 cloves garlic, minced
3/4 cup extra-virgin olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper, to taste
1 tablespoon sherry vinegar
1 can (46 ounces) V-8 juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 avocado, peeled and diced
8 ounces fresh crabmeat
1/2 teaspoon Tabasco sauce

Directions:

In a 2-quart stockpot place 2 cups of the clam juice, the scallops, and shrimp over high heat. Bring to a boil. Reduce the heat to medium-high and simmer for 5 to 6 minutes. Drain and set aside. If not using immediately, chill in the refrigerator until ready to use.

In a large bowl, combine the cucumber, red and yellow peppers, tomatoes, and onion. Add the garlic, olive oil, lime juice, salt, and pepper. Refrigerate for 30 minutes. Add the vinegar, V-8 juice, the remaining 1 cup clam juice, cilantro, basil, avocado, crabmeat, and Tabasco sauce. Stir well. Add the cooked scallops and shrimp. Season with salt and pepper, to taste. Cover the bowl and chill in the refrigerator for at least 4 hours.

Makes 10 servings